Cauliflower Soup With Cardamom and Nutmeg

Cauliflower can be a bit bland on its own, but with some onion, celery and a dash of cardamom and other spices it’s divine. I also add some apple (optional) which adds a further hint of sweet.  If you can’t find chives with blossoms still a-top the green, add some chopped chives to the top. Eat it hot or cold.

Cauliflower Soup With Cardamom and Nutmeg

1 head cauliflower
1 large onion
3 cloves garlic
1/2 apple
1 tbsp olive oil
1 tbsp butter
1/2 cup celery leaves (if no leaves, the celery will do)
4 cups stock (See how to make your own)
The seeds from 6 cardamom pods (or one tsp powder if you don’t have whole pods)
1 tsp cumin
1/2 tsp nutmeg
s&p

Cut the cauliflower into it’s florets. Peel and chop the apple. Steam the cauliflower and apple until soft. Dice the garlic and onion. Heat the butter and oil. Add the diced garlic and onion to oil and allow it to soften and get sweet (about 5 minutes). Add the celery leaves, the apple, the cauliflower, the stock and the spices. Break open the cardamom and add the seeds. Simmer for about 45 minutes. Turn off and let sit about 30 minutes (this allows the flavors to infuse into the soup.) If it tastes a bit bland, add more salt (I find cauliflower needs a fair bit of salt.)

Makes about 6 cups.

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